For those of you who are curious, I made note of everything
in my
freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown
rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole
in one
bag, red sauce
in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small
bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
My suggestion is to freeze the UNCOOKED cauliflower «
rice»
in a large ziplock
bag, making sure to squeeze out any excess air, and store
in the
freezer up to 3 months.
Then I added the shredded chicken and still used the full 125g ball of mozzarella... breadcrumbs on top (I always keep a
bag of breadcrumbs
in my
freezer which I prepare from the end of loaves etc) and into the over for about 15 mins... served with pasta but would like serve with wholegrain
rice another time.